Kerala Mutton Roast - Nadan Erachi Ularthiyathu
Servings: 4 -6
Calories:
Another classic signature dish "Kerala Mutton Roast -Erachi Ularthiyathu-Varattiyathu.
Print Recipe
Ingredients
To Marinate:
- Meat with Bones Beef or Mutton or Pork : 2.2 lb /1 kg ((cut into cubes)
- Ginger : 1" piece
- Garlic : 4-6 cloves
- Green Chiles : 2-3 optional
- Shallots/Small/Pearl Onion : 6-8 nos minced
- Vinegar or Fresh Lemon Juice : 1 tsp
- coriander Powder : 3 tsp
- Red Chilli powder : 1 tsp adjust as per spice tolerance
- Turmeric powder : 3/4 tsp
- Meat Masala or Home made Garammasala : 1 tsp
- Freshly grounded Black Pepper Powder : 1 tbsp or adjust as per spice tolerance
- Hot Water : 1/2 cup or as needed
To Saute :
- Red Small Onion /Shallots/Pearl Onion : 25-30 nos /1 cup or Onion : 2 medium/1cup (thinly sliced)
- Fennel seeds /Perunjeerakam : 11/2 tsp dry roast and pound coarsely
- Thin Coconut Slices Thenga Kothu - 3 tbsps
- Curry Leaves : 1-2 sprig
- Oil : 3 tbsp preferably coconut oil
- Salt to taste
Instructions
- Wash and clean the meat (mutton/beef/pork) pieces well. Keep aside.
- Blend ginger,garlic,small red onion/pearl onion to coarse paste.
- Marinate the meat (mutton/beef/pork) with coarsely blended ginger- garlic- small onion paste along with 1/2 of all spice powders (leaving ½ behind for sauteing) and vinegar or fresh lemon juice and set it aside for 1/2 to hour.
- Transfer meat to a pressure cooker and add 1/2 cup of hot water. (Note: Do not add more water. The meat lets out water) Cook for about 8-10 minutes after the first whistle after it comes to full pressure reduce the fire to medium and then switch of the flame and let it cool naturally. Alternatively, mutton can be cooked in a regular pan; In a pan; cover and cook the meat with 1/2 cup of hot water for about 20 to 30 minutes or till the mutton is soft.This water will help cook the meat as well as make sure that it does not get charred.
- While the mutton is getting cooked; heat 2 tbsp of coconut oil in a kadai, add sliced onion or small red onions till it turns to translucent and brown in color.
- Add the remaining 1/2 of the all spice powders (Note: We had used 1/2 earlier and had reserved the rest half to add at this point).
- Now add the coarsely pounded fennel seed powder, curry leaves,thin coconut slices /thenga kothu and saute for couple of minutes.
- Add cooked meat (mutton/beef/pork) along with its gravy. Mix well and keep sauteing till the mutton pieces are well coated with masala. The gravy thickens and the masala gets coated within 3-5 minutes
- Check and adjust salt; drizzle a little more coconut oil, add fresh curry leaves and dry roast it in medium heat till it becomes dry and starts taking a light blackish/dark brown color. (Note : Stir in between to avoid burning and it takes 20 minutes approximately. Do not close the lid after adding oil to roast the meat (mutton/beef/pork). This dish traditionally has no gravy at all and is dry so if water is present, make sure to roast well without burning.) The dish will get a darker shade once it rests.Serve and Enjoy!
Notes
I recommend using small red onions and freshly ground pepper for the more flavor and taste. Also using coconut oil will enhance the authentic taste and flavor.
This is a very spicy dish. Increase or decrease chilli powder and pepper powder as per your tolerance.
This is a very spicy dish. Increase or decrease chilli powder and pepper powder as per your tolerance.
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